This recipe is featured in our April 2019 Food +Entertaining Article, Welcome A Vibrant Spring.
Tuna Tartare in Crispy Wonton Cups
Course: Appetizers24
wonton cupsFor a more simple presentation, you can also serve bite-sized portions of the tuna tartare with a pre-made sesame dressing, as shown.
Ingredients
1 ½ pounds sushi grade tuna, bloodline removed and cut into a ¼-inch dice
1 tablespoon freshly grated ginger
1 teaspoon wasabi powder
3 teaspoons jalapeno, minced
1 cup seedless cucumber, cut into
¼-inch dice
¼ cup chives, minced
3 tablespoons cilantro, minced
1 lime, zested and juiced
2 teaspoons rice vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
2 tablespoons toasted sesame seeds
1 teaspoon kosher salt and a few turns of freshly ground black pepper
Crispy Wonton Cups (see recipe below)
Toasted sesame seeds and minced chives for garnish (optional)
- Crispy Wonton Cups
24 wonton wrappers
2 tablespoons sesame oil
2 tablespoons vegetable or canola oil
Kosher salt
Directions
- Combine all the ingredients in a bowl and stir gently to combine.
- To assemble, spoon tartare into cooled wonton cups. Top with sesame seeds and minced chives to serve.
- Crispy Wonton Cups
- Preheat oven to 375 degrees. Lightly grease a mini muffin tin.
- Whisk the oils together and lightly brush oil on one side of each wonton wrapper with a pastry brush, covering completely. Sprinkle lightly with salt. Place each wonton wrapper, oiled side up, into the prepared muffin tin. Gently push each wrapper in to form a cup (the edges will hang over the sides).
- Bake for 6–8 minutes or until golden brown. Remove from the pan and cool to room temperature.
Notes
- Recipe from What Should I Make For…